This delicious oatmeal raisin muffin has the same great taste as an oatmeal raisin cookie, and is packed full of healthy bits; like grated apples, pineapples, pecans, cinnamon, almond milk – and they’re even vegan too!
Have I ever told you that my all time favorite cookie is the oatmeal raisin cookie? It is. I sometimes even justify myself for eating one for breakfast. I mean, there is all the ingredients that make up a healthy breakfast; oatmeal, eggs, raisins, milk – what more can you ask for.
Well, how about these healthy oatmeal raisin muffins; they have all the same ingredients plus a few additional to make them even healthy. Like grated apples instead of oil or butter, just a smidgen of sugar, almond milk to make it vegan but you can use regular milk if you prefer, chopped pecans for crunch and a little protein, pineapple and cinnamon for some flavor bursts – all together in a muffin form so you don’t have to hide that you are eating an oatmeal raisin cookie for breakfast because you are eating an oatmeal raisin muffin instead. And that is perfectly acceptable and normal for breakfast.
One of the things I did to make my oatmeal raisin muffins so moist is liquefy or puree my crushed pineapple but that is not required you can put in the pineapple straight from the can which will leave a little texture. Reality is I didn’t have crushed pineapple on hand but I did have pineapple tidbits and I didn’t want the chunks or texture so I pureed them in my blender. So if you are looking in your pantry and find pineapple tidbits instead of crushed pineapple you can still make these oatmeal raisin muffins, just puree your pineapple. Same great taste, same great goodness.
Oatmeal Raisin Muffins
- 1/4 cup raisins
- 1/4 cup warm water
- 1/2 cup oats
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup crushed pineapple (not drained)
- 1/2 cup almond milk
- 3/4 cup grated apple
- 1/4 cup chopped pecans
- Large Mixing Bowl
- Preheat oven to 350 degrees
- Line muffin tins with paper liners
- Add the raisins to the 1/4 cup warm water to plump
- In a large bowl whisk together flour, oats, sugar, salt, baking soda, and cinnamon
- Chop pecans and add to the dry ingredients
- Grate apples
- Add the pineapple with juice to a blender and liquefy for 30 seconds
- Drain the raisins
- Add the wet ingredients - apples, milk, pineapple, raisins to the dry ingredients - stir together until completely combined
- Scoop 1/4 to 1/3 cup of batter into muffin tins
- Bake for 20 minutes or until knife inserted comes out clean
We couldn’t stop eating them and had them for breakfast, lunch, dinner, and a snack all in the same day. I so hope you love these as much as we did.